Keith's Favourite St. Patrick's Recipe
St. Patrick's Day is the perfect occasion to cook up all the sweet little Guiness based treats!
Keith is the same as many other people and loves something a little different and slightly alcoholic...BLACK VELVET CUPCAKES
100g softened butter, plus a little for greasing,
175g light brown soft sugar,
100g self-raising flour,
50g ground almonds,
1/2 tsp bicarbonate of soda
5 tbsp cocoa, plus a little for decorating,
For the cream:
200ml double cream,
25g icing sugar
Splash of Champagne (optional)
AND 6 dariole moulds
Warm oven to 180C/160C fan/gas 4. Grease and line the bottoms of 6 dariole moulds with baking paper. In a bowl, mix the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness. Beat together until smooth in consistency. Split between the moulds then bake for 20-25mins until risen and a skewer poked in comes out clean. Cool for 15 mins then remove from tins and cool completely – the same way up they baked, don’t turn upside-down!
Whip cream with the icing sugar and splash of Champagne (if including) until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa.
Perfect served with a glass of Champagne or Black Velvets (champagne & Guinness) for pudding.
Let us know if you've tried these, comment below...